Award Winning: Soula’s Galaktoboureko

Written By: KPN - Oct• 28•12
Serves 10 -12
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Meal type Dessert

Ingredients

Custard

  • 4 1/2 cups milk
  • 1 cup fine semolina
  • 1 cup sugar
  • 1 stick butter (plus 3 tbs melted to brush phyllo)
  • 5 large eggs
  • 1lb phyllo dough

Syrup

  • 3 cups sugar
  • 3 cups water
  • 1/2 large lemon (juice)
  • 1 dash vanilla
  • 1 large orange (zest)

Note

This recipe took 1st place in the 2012 Kings Park Farmer’s Market Fall Festival baking contest.

Entered by Soula Bolkas, this classic Greek dessert (Greek Custard Pie)  was a real crowd pleaser.

Read more.

Directions

Custard
Step 1
In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. The mixture will be thick but pourable, like a sauce.
Step 2
Preheat the oven to 375 degrees F.
Step 3
Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with melted butter. Pour the milk mixture over the phyllo layers.
Step 4
Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with melted butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with melted butter and roll them up to seal.
Step 5
With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
Syrup
Step 6
The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar, 1/2 of lemon juice, vanilla, orange zest and cinnamon stick for about 1 hour.
Step 7
Pour the syrup over the pie the minute you take it out of the oven - slowly so it seeps in.
Step 8
Let cool, and serve, cutting pieces along the slits that you made before baking the pie.

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